This lentil soup relies on ordinary vegetables and pantry staples, yet it develops deep flavor through patient sautéing and a final squeeze of lemon. Green or brown lentils hold their shape and give the broth a hearty texture.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 cup green or brown lentils, rinsed
- 1 can chopped tomatoes
- 6 cups vegetable broth or water
- 2 handfuls spinach
- 1 lemon
- Salt, pepper, and chopped parsley
Method
- Warm the olive oil in a soup pot. Add onion, carrots, and celery with a pinch of salt. Cook for eight minutes, stirring occasionally, until softened.
- Add garlic, cumin, and paprika and stir for thirty seconds.
- Add lentils, tomatoes, and broth. Bring to a boil, then lower the heat and simmer partially covered for 25 to 35 minutes.
- When the lentils are tender, stir in spinach until wilted. Season with salt, pepper, and lemon juice.
- Ladle into bowls and finish with parsley and a small drizzle of olive oil.
Adjust the consistency
For a thicker soup, blend two cups and return them to the pot. For a brothier version, add hot water during the final ten minutes. The soup thickens as it cools, so leftovers may need another splash of water.
Freezing and reheating
Cool the soup promptly before refrigerating or freezing. Thaw frozen portions in the refrigerator and reheat until steaming. Add fresh lemon after reheating to restore brightness.
Build flavor without a long simmer
Take a few minutes to soften the onion, carrot and celery in olive oil before adding liquid. Stir in garlic and dried spices only after the vegetables begin to soften so they do not scorch. Tomato paste, if used, benefits from a minute in the hot pan; it becomes darker and less sharp.
Choosing lentils
Brown or green lentils hold their shape and create a brothy soup. Red lentils break down and make the texture thicker and creamier. Check the package because cooking times vary. Rinse lentils and look through them before adding them to the pot. Canned lentils can be used for speed; drain them and add them near the end.
Adjusting the consistency
The soup thickens as it cools because lentils continue to absorb liquid. Keep extra water or unsalted stock nearby and add it a little at a time. For a partly creamy texture, blend one or two cups of soup and stir it back into the pot instead of blending everything.
Variations
- Add spinach or chopped kale during the final minutes.
- Use zucchini, green beans or bell pepper according to the season.
- Finish with lemon juice and parsley for freshness.
- Add a small spoonful of harissa for warmth.
- Serve with yogurt, feta or toasted seeds if desired.
Storage and freezing
Cool the soup promptly, refrigerate it in covered containers and use it within four days. It also freezes well for up to three months. Leave a little space in the container for expansion, thaw in the refrigerator and reheat until piping hot. Add fresh lemon and herbs after reheating.
